Acidity AACC International Method 02-32.

02
Page 1 of 3

Neutralizing Value of Acid-Reacting Materials

Final approval May 5, 1960; Reapproval November 3, 1999

Objective
To determine the neutralizing value of monocalcium phosphate (monohydrate
and anhydrous), sodium acid pyrophosphate, sodium aluminum phosphate
(acidic), and other acid-reacting materials used in chemical leavening systems.
Chemical neutralizing value is used as a guideline for determining functional
neutralizing value in foods and is expressed as parts of sodium bicarbonate that
are neutralized by 100 parts of the acid salt. The neutralizing value can be used
to calculate the theoretical level of acid required to react completely with the
sodium bicarbonate.

Apparatus
1. White porcelain casserole, 375 ml.
2. Glass stirring rod with flattened end.
3. Rapid-heating hot plate with magnetic stirrer. Assay solution should be
brought to boil in 5 min.
4. Burets, 50-ml for HCl, 0.2N, and 100-ml for NaOH, 0.1N.
5. Beakers, 250-ml.
6. pH meter.

Reagents
1. NaOH, reagent grade, 0.1N (Method 70-70.01).
2. HCl, reagent grade, 0.2N (Method 70-20.02).
3. Phenolphthalein indicator, 1% solution in 95% ethyl alcohol.
4. NaCl, reagent grade.
5. Sodium citrate, reagent grade, 10% solution.

Procedure
Monocalcium phosphate, monohydrate and anhydrous
1. Weigh exactly 0.84 g sample and transfer to 375-ml casserole.
2. Monohydrate: add 25 ml cold water and stir for moment, then add 90 ml
0.1N NaOH and stir continuously. Anhydrous: add 25 ml cold water and stir,
then add 120 ml 0.1N NaOH and stir suspension intermittently 5 min.
3. Bring suspension to boil in 2 min and boil 1 min.
4. While solution is still boiling hot, add 0.15 ml phenolphthalein indicator
and back-titrate with 0.2N HCl until pink color has all but disappeared.
5. Boil solution 1 min and again titrate with 0.2N HCl until pink color just
disappears.
6. Calculate by formulas:

http://dx.doi.org/10.1094/AACCIntMethod-02-32.02
Acidity AACC International Method 02-32.02
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Neutralizing Value of Acid-Reacting Materials (continued)

For monohydrate:
Neutralizing value = 90 – (2 × ml 0.2N HCl)

For anhydrous:
Neutralizing value = 120 – (2 × ml 0.2N HCl)

Sodium acid pyrophosphate

1. Weigh exactly 0.84 g sample and transfer to 375-ml casserole.
2. Add 20 g NaCl and 25 ml water; stir and crush with flattened end of glass
stirring rod for 3–5 min.
3. Add 90 ml 0.1N NaOH and drop of phenolphthalein indicator.
4. Titrate with 0.2N HCl until pink color just disappears. A more reproducible
end point can be obtained by adding excess of standard HCl and back-titrating
with standard NaOH to first permanent pink.

Alternate potentiometric procedure

1. Dissolve exactly 0.84 g sample in about 50 ml water in 250-ml beaker.
2. Titrate with 0.1N NaOH to pH 9.9, using pH meter with glass electrode
previously standardized to pH 9.15. Not less than 72 ml standard NaOH is
required.
3. Calculate standard method by formula:
Neutralizing value = 90 – (2 × ml 0.2N HCl)

and potentiometric method by formula:

Neutralizing value = ml 0.1N NaOH

Sodium aluminum phosphate

1. Weigh exactly 0.84 g sample into 250-ml beaker.
2. Add 20 g NaCl, 5 ml 10% sodium citrate solution, and 25 ml water.
3. Add 120 ml 0.1N NaOH from buret, swirling during addition.
4. Place on hot plate with magnetic stirrer; stir at slow speed; avoid spattering.
5. Bring to boil in 3–5 min, then boil exactly 5 min.
6. Remove from hot plate and cool to 25°. Place on unheated magnetic stirrer
and titrate immediately, while stirring, to pH 8.5 with 0.2N HCl. Determine pH
with meter previously standardized to pH 7.0.
7. Stir for additional 5 min, then add 0.2N HCl to final pH 8.5 end point.
8. Calculate by formula:
Neutralizing value = 120 – (2 × ml 0.2N HCl)
Acidity AACC International Method 02-32.02
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Neutralizing Value of Acid-Reacting Materials (continued)

Acid-reacting materials used in chemical leavening systems

1. Dissolve exactly 0.84 g sample in 50 ml hot water in 250-ml beaker.
2. Titrate to permanent pink end point with 0.1N NaOH using
phenolphthalein indicator.
3. Calculate by formula:
Neutralizing value = ml 0.1N NaOH used in titration

References
1. AOAC International. 1995. Official Methods of Analysis of AOAC International, 16th ed. Method
950.03. The Association, Arlington, VA.
2. Food Chemical Codex. 1972. 2nd supp., 2nd ed., p. 32. ISBN 0-309-01949-4. Committee on Food
Protection, Natl. Acad. Sci., Natl. Res. Counc., Washington, DC. (Not available in subsequent
editions.)
3. Mendelsohn, S. 1939. Baking Powders. Chemical Pub. Co., Brooklyn, NY, p. 68.